To all of our valued patrons, we will be closed for renovations starting Saturday August 31st. We will be reopening on Wednesday, September 11 with an all-new menu. Thank you for your understanding and we look forward to seeing you again.
- Chef Henri and Staff

Thank you for joining us at Aiolio for Summerlicious again this year! We will be carrying through with the Summerlicious menu for the remainder of the summer, so you can enjoy it for even longer. We will also be switching to our summer business hours, which means that we will be closing on Tuesdays as well as Sunday and Monday. Our new operating hours can be found on the Contact Us page. We thank you for your understanding and continued patronage.
- Chef Henri and staff

On your next visit, you might want to try our new "Platter for 2". This special features 3 main course items, including our lamb shank, duck confit and chicken florentine; plus the accompanying vegetables and potatoes. This feature also includes your choice of soup or salad as well as 2 desserts. All this for $75.00!

Aiolio, a little bit about us...

We started out as Aioli Bistro just down the street in November 2012 and have just recently moved to 2496 Kingston Rd to larger premises, thanks to our loyal friends, supporters and customers. Our current expanded menu offers all your French favourites such as Confit de Canard, Boeuf en Daube Proven├žale and Braised Lamb Shank, and we have also added a number of Italian classics featuring a variety of antipasti, as well as a selection of pastas and risottos. Aiolio's wine list has also been extended by adding a number of Italian choices in addition to our French wines, offering excellent value both by the bottle or by glass. We have also extended our operating hours and are open Tuesday to Saturday. Sundays and Mondays are available for private events seating up to 50 guests.

You can continue to reach us at the same phone number:  647-748-0064, or at our e-mail address: We are also now on OpenTable, which you can use to make a reservation by following this link.